Titolo: Eating the Enlightenment: Food and the ...
Casa editrice: University Of Chicago Press
Data di pubblicazione: 2014
Legatura: Soft cover
Condizione libro: Used
This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: "With this remarkable book, E. C. Spary captures both the science and the sensuality that drove the culture of eating during the French Enlightenment. This is a richly textured history of the transformations that occurred in food science and gustatory practices from 1670 to 1760: it reveals the complex web of relations that bound knowledge about food with knowledge tout court in eighteenth-century Paris, a city that was both a metropolis of exotic consumption and a highly public arena for the display and contestation of claims to learned authority about food. Yet Spary gives us far more than just a new history of eating, taste, and gastronomic connoisseurship: she also provides a groundbreaking account of the Enlightenment, understood not as a neatly packaged ideological movement but as a highly localized process whose aspirants ranged well beyond such famous figures as Voltaire, Rousseau, and Diderot. With its wealth of insights into the history of the body as well as French culture, Eating the Enlightenment offers abundant food for thought for scholars and students in a wide range of fields.". Codice inventario libreria ABE_book_usedgood_022621446X
Riassunto:Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners?from physicians and poets to philosophes and playwrights?E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of scholarship. En route, Spary devotes extensive attention to the manufacture, trade, and eating of foods, focusing upon coffee and liqueurs in particular, and also considers controversies over specific issues such as the chemistry of digestion and the nature of alcohol. Familiar figures such as Fontenelle, Diderot, and Rousseau appear alongside little-known individuals from the margins of the world of letters: the draughts-playing café owner Charles Manoury, the ?Turkish envoy? Soliman Aga, and the natural philosopher Jacques Gautier d?Agoty. Equally entertaining and enlightening, Eating the Enlightenment will be an original contribution to discussions of the dissemination of knowledge and the nature of scientific authority.
L'autore: E. C. Spary is a lecturer in the Faculty of History at the University of Cambridge. She is the author of Utopia?s Garden: French Natural History from Old Regime to Revolution and coeditor of Materials and Expertise in Early Modern Europe: Between Market and Laboratory, both published by the University of Chicago Press.
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Libreria AbeBooks dal: 7 maggio 2014
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